Cut the kernels from the corn and add to a medium bowl. After
you cut the kernels off the cob, use your knife to scrape off all the
remaining pulp and milk from the cob. You can use the trusty Bundt pan
trick if you feel like it. Place the corn in the center hole of a Bundt
pan and slice the kernels from the ear of corn. The pan will catch all
the corn and keep you from making a mess.

Add 2 tablespoons of the butter and the bacon to a large
skillet and set over medium heat. Cook the bacon, while stirring, until crisp,
about 4 minutes. Remove with a slotted spoon to a paper-towel-lined
plate. Add the onions to the skillet and saute until softened, 2 to 3
minutes. Stir in the corn and its pulp, the remaining butter and the thyme.
Saute the corn until the thyme is fragrant and the corn is starting to
turn ever so slightly golden, 2 to 3 minutes. Pour in the cream and
chicken stock and simmer until the corn is just tender, 6 to 7 minutes. Swirl in the reserved cooked bacon and the sliced green onions